An easy and healthy side dish, these Oven Roasted Turmeric & Cumin Carrots are covered in a spicy-sweet honey glaze and ready in under 30 minutes. Make these carrots vegan by substituting maple syrup for the honey and control the amount of heat in this dish by using only a pinch of the cayenne or omitting it entirely. Garnish the dish with roughly chopped rosemary if you'd like and have it on hand, but don't worry if you don't have it.
Preheat oven to 425 degrees Fahrenheit and spread 2 tablespoons olive oil on a large rimmed baking sheet.
Scatter the carrots on the pan, sprinkle them with the ½ teaspoon salt and then toss the carrots in the oil until they are evenly covered with the oil and salt.
Roast the carrots for 21-24 minutes, or until the carrots are cooked through and golden browned enough to your liking, stirring the carrots around on the dish halfway through.
While the carrots roast: whisk together the remaining 2 tablespoons olive oil, honey, rice wine vinegar, chili powder, turmeric, cumin, and cayenne pepper in a small mixing bowl or measuring cup until you form a thick dressing.
When done roasting, remove the carrots from the oven and immediately transfer them to a medium heat-safe mixing bowl. Pour the dressing over the carrots, gently toss the carrots in the dressing until they are evenly covered in it. Sprinkle rosemary on top, if using, and serve hot!
Notes
These carrots keep covered in an airtight container in the fridge for 4-5 days... if they last that long!